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Herbed Striped Bass with Winter Kale Salad

Saturday, 02 January 2016 00:00  by Yolanda F.

striped bass recipe blog

Feeding your belly, your heart and your brain has never been quite this delicious. If you’re one who suffers from cardiovascular disease, as well as psychiatric disorders, eating more fish is a great idea for prevention and maintenance.

The American Heart Association (AHA) recommends eating fish at least two times a week. Experts also believe that fish oil may play a role in brain function, behavior and mental health, and is therefore helpful for those with bipolar disorder and schizophrenia, particularly if they have a higher risk of cardiovascular disease or high triglycerides.

To make the salad:

  • 1/3 cup apple cider
  • ¼ cup apple cider vinegar
  • 2 teaspoons whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 medium sweet potato, peeled and cut into pieces
  • 1 teaspoon kosher salt
  • ½ bunch of kale, ribs removed, leaves thinly sliced crosswise (about 4 cups)
  • 1 apple, such as Honeycrisp, cut into ½-inch pieces

To make the fish:

  • 4 (4-oz.) center-cut skinless striped bass fillets
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh dill or sage (about ½ bunch)
  • 1 teaspoon grated lemon zest
  • ¾ teaspoon kosher salt
  • 1 lemon cut in 8 wedges, for serving

Directions:

  1. Preheat oven to 450.
  2. For the salad: In a small saucepan, combine the cider and vinegar and bring to a simmer over medium-high heat. Cook for 4 minutes or until slightly reduced. Whisk in the mustard and return to a simmer, then remove from the heat and whisk 1 tablespoon of the olive oil. Set aside.
  3. One a rimmed baking sheet, toss the sweet potato with the remaining 2 tablespoons olive oil and ½ teaspoon of the salt. Roast for 20 minutes, flipping the pieces halfway through to ensure they cook evenly. Remove the sweet potato from the oven, but don’t turn the oven off.
  4. Toss the kale and apple together in a large bowl. Add the hot sweet potato pieces, the cider dressing, and the remaining ½ teaspoon salt. Set aside to let the flavors mingle until ready to serve.
  5. For the fish: Place the fish fillets on a rimmed nonstick baking sheet (or line the baking sheet with parchment paper). In a small bowl, whisk together the olive oil, dill, and lemon zest. Season the fish with the salt and spoon the herbed oil evenly over the fillets. Bake the fillets for 5 to 8 minutes or until the fish is cooked through and flakes when prodded with a fork.
  6. To serve, spoon some of the salad onto each dinner plate and top with a piece of the fish. Serve with a couple of lemon wedges on the side.

Source: Giada de Laurentiis, Happy Cooking

Last modified on Saturday, 02 January 2016 21:54

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